Spicy Red Lentil Dal with Lamb and Vegetables

In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp pepper.

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)

Heat 2 Tbs. of the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the remaining 3 tsp. garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.

In a 12-inch skillet, heat the remaining 1 Tbs. oil over medium-high heat and brown the lamb, about 2 minutes per side. Transfer the meat to the pot of dal. Deglaze the skillet with 1/2 cup water, let it reduce by half, and add the liquid to the dal as well. Bring to a boil over medium-high heat, reduce to medium low, and cover. Simmer until the vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.